This recipe has been my go-to winter cookie since I first made a batch for a neighborhood cookie swap nearly a decade ago. I remember pulling the pan from the oven and the kitchen filling with a clean, minty aroma that tasted like childhood holidays. The texture is what keeps me coming back: a delicate, shortbread-like base that practically dissolves on the tongue, finished with a silky peppermint glaze and a scattering of crushed candy for crunch. I discovered the combination when I wanted a small, festive cookie that was not too sweet but still felt indulgent — the result quickly became the most-requested plate at our family gatherings. These meltaways are deceptively simple but rewarding. They bridge the gap between classic butter cookies and candy-coated confections, with a light, crumbly interior created by cornstarch and a gentle amount of confectioners' sugar. What makes them special is the balance: the butter-forward base gives richness, the peppermint extract brightens every bite, and the frosting provides a glossy finish that holds the crushed peppermint without weighing the cookie down. Over the years I've tweaked the frosting's consistency and the amount of crushed candy to get the ideal contrast of soft cookie and crunchy topping.

Ingredients

• Butter: 1 cup (2 sticks) softened butter gives the cookies a rich, tender crumb; use unsalted when you want precise control over seasoning and choose a high-quality brand like Plugrá or Kerrygold for better flavor.
• Confectioners' sugar: 1/2 cup in the dough and 1 1/2 cups for the frosting; sift it if lumpy to ensure a smooth texture in both the dough and glaze.
• Peppermint extract: 1/2 teaspoon in the dough and 1/4 teaspoon in the glaze; pure peppermint extract is more vibrant than imitation, so a little goes a long way.
• All-purpose flour: 1 1/4 cups provides structure; measure by spooning into the cup and leveling for consistency and a light cookie.
• Cornstarch: 1/2 cup is key to the meltaway texture — it tenderizes and creates that delicate, shortbread-like quality.
• Salt: 1/4 teaspoon to balance the sweetness and enhance butter flavor; if using salted butter, reduce added salt slightly.
• Frosting: 2 tablespoons softened butter, 1 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and 2–3 drops red food coloring optional — whisk to a glaze consistency that still holds crushed candy on top.
• Garnish: Crushed peppermint candies for a bright crunch; pulse in a food processor for even pieces or crush in a zip-top bag with a rolling pin for rustic texture.

Instructions

Prepare the dough: In a large bowl, cream 1 cup softened butter with 1/2 cup confectioners' sugar until fluffy, about 2–3 minutes with a hand mixer. Beat in 1/2 teaspoon peppermint extract. Sift together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch and 1/4 teaspoon salt; fold into the butter mixture until just combined. The dough will be soft but not sticky — if overly soft, chill 10 minutes. Shape the cookies: Scoop rounded teaspoons of dough and roll into 1-inch balls between your palms. Place on a parchment-lined baking sheet about 1 inch apart. For a classic look, press the top gently with the back of a fork or leave them rounded for a more pillowy appearance. Chilling the shaped dough 10–15 minutes will reduce spreading and improve texture. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes until the edges are set but not browned — they should remain pale. Visual cue: centers will look just set when you rotate the pan for even color. Overbaking will rob them of the meltaway quality, so remove promptly. Cool and prepare frosting: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. For the glaze, beat 2 tablespoons softened butter with 1 1/2 cups confectioners' sugar, adding 2 tablespoons milk and 1/4 teaspoon peppermint extract a little at a time until you reach a spreadable glaze. Add 2–3 drops red food coloring for a festive tint, if desired. Frost and garnish: Spoon or spread a thin layer of glaze over cooled cookies; immediately sprinkle with crushed peppermint candies so they adhere. Allow glaze to set at room temperature about 30–45 minutes before storing or stacking to avoid smudging.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 5 days; any longer and the candies may soften. For longer storage, freeze unfrosted cookies in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before glazing, or glaze briefly from frozen and allow extended setting time. Reheat is unnecessary; these are best at room temperature to preserve their meltaway texture.

Ingredient Substitutions

If you prefer a dairy-free version, substitute vegan butter and use a non-dairy milk in the glaze; texture will be very similar if using a high-fat vegan butter. For gluten-free, use a 1:1 gluten-free flour blend and reduce cornstarch slightly — expect a slightly different crumb. To reduce sweetness, use just 1 cup confectioners' sugar in the glaze and thin with milk as needed; note this will change the sheen slightly. If you love chocolate, dip half the cookies in melted dark chocolate instead of glazing for a dramatic variation.

Serving Suggestions

Arrange on a holiday platter with sprigs of fresh rosemary or holly for contrast, or serve alongside hot cocoa or peppermint coffee for a seasonal pairing. For a party, create a trio tray with plain meltaways, chocolate-dipped, and red-tinted glazed cookies for visual interest. Garnish each plate with extra crushed candy in a small ramekin so guests can add more if they like. These also pair well with simple whipped cream or mascarpone for a dessert board.

Cultural Background

Shortbread-like cookies have roots in Scottish baking, where butter and sugar combine to form tender, crumbly biscuits. The peppermint element is a modern American holiday adaptation, marrying traditional shortbread textures with candy-cane flavors that rose to prominence in 19th and 20th-century Western festive baking. Over time, the addition of cornstarch to create an especially delicate crumb became popular in North American home baking, yielding what we now call a meltaway or snowball-style cookie.

Seasonal Adaptations

In summer, swap peppermint for 1/2 teaspoon pure vanilla and garnish with finely grated lemon zest and candied ginger for a brighter profile. For winter holidays, add a pinch of ground nutmeg to the dough and use red-tinted glaze with crushed candy canes. For Valentine’s Day, tint the glaze pink and add a few sugar pearls. These seasonal tweaks keep the same technique but change the mood dramatically with minimal effort.

Meal Prep Tips

To save time, make the dough up to 48 hours ahead and store tightly wrapped in the refrigerator; shape and bake on the day of serving for best texture. Alternatively, freeze shaped, unbaked balls on a tray until firm, then transfer to a bag for quick baking — add 1–2 minutes to baking time if baking from frozen. Prepare the glaze the morning of serving for the freshest shine and dip just before guests arrive so the crushed candy stays crisp.

These peppermint meltaways are a small labor of love that reward with big flavor and festive charm. Whether you bake them for a crowd, a swap, or a quiet evening by the tree, they invite sharing and warm memories — and that, to me, is the sweetest part.